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Spanish Salmon Rice Pot | Juicy & Aromatic
(0)
40 min
Under an hour
Knuspr-Küche
Ein aromatischer spanischer One-Pot-Traum: Zart gedämpftes, saftiges Lachsfilet trifft auf aromatischen Safran-Reis, sonnengereifte Tomaten, rote Paprika und feines Olivenöl. Perfekt für ein unkompliziertes, mediterranes Familienessen.
Preparation method
Preparation & Sofrito
Peel and finely dice the onion and garlic cloves. Wash, deseed, and cut the red bell pepper into bite-sized pieces. Rinse the fresh parsley with cold water, shake dry, and chop finely. Wash the lemon with hot water and cut into wedges ready for serving.
Heat 2 tbsp olive oil in a large pan or a wide roasting pan over medium heat. Add the onion, garlic, and bell pepper pieces and sauté gently for 4–5 minutes until translucent and fragrant.
Add the smoked paprika and toast for about 30 seconds so that the smoky aroma unfolds completely. Then stir in the chopped canned tomatoes and let simmer for 3–4 minutes until a thick sofrito forms.
Chef's tip
For an authentic 'Socarrat' – the delicate, golden-brown crispy crust at the bottom of the pan – slightly increase the heat during the last 2 minutes of cooking with the lid removed, until the rice begins to crackle quietly.
Fresh salmon fillet requires very little cooking time: gentle steaming on the hot bed of rice keeps the fillet incomparably tender and juicy without drying out.
Ingredients
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